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Hepatic Responses to Edible Gums during Refeeding of Starved Rats

Carbohydrate Nutrition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD 20705 ^* School of Human Ecology, Howard University, Washington, DC 20059

The ability of edible gums to depress total liver lipids and activities of two hepatic enzymes (glucose-6-phosphate dehydrogenase and NADP-linked malic enzyme) was examined during the refeeding of 2 d starved rats. Gums were fed as 4% of dry ingredients, occasionally with added water, in otherwise identical high glucose, nutritionally adequate diets. Feeding of xantham gum for 1 or 2 d decreased the rise in two enzyme activities and in total liver lipids, but after 4 or 7 d only total liver lipids were affected. Agar, which is insoluble at room temperature, was effective only when incorporated in the diet as a stiff gel. Guar, carrageenan, karaya and pectin reduced the change in at least one hepatic parameter, but acacia and gum ghatti, which impart little viscosity to water, were without effect. The ability of seven gums to form semisolid gels at low concentrations was measured and appeared to be associated with the variable effectiveness of those gums in influencing lipid contents and enzyme activities of the liver.

KEY WORDS: • xantham gum • guar gum • gel-forming properties • total liver lipids

¹ Current address: Department of Biochemistry, Obafemi Awolowo College of Health Sciences, Ogun State University, Ago-Iwoye, Nigeria.

Manuscript received 4 May 1987. Revision accepted 4 December 1987.